Simple Sweet Potato Pie Recipe

Growing up in the Northern U.S., I spent every Thanksgiving eating pumpkin pie—and you know what? I hated it. It tasted foul, like cheap spice in a can. However, in the winter, yams and sweet potatoes become a staple in this household. When I learned you could make pies out of them, I nearly died. How delicious could it be?! As it turns out: too sweet. My first attempt used a recipe that called for two whole cups of white sugar. It was disgustingly sweet, but for some strange reason, although I had no evidence of the contrary, I believed it could still be wonderful if I could only get it right. After three years of tinkering, I finally wrote down my perfect recipe, a hodgepodge of other recipes combined to make one perfect pie. I hope you enjoy it as much as I did.

In measuring cup mix buttermilk and baking soda. Add these to the rest of the filling and stir well.

Put filling in pre-made pie crust.

Bake for and hour and ten minutes or until the center is settled enough for a toothpick to come out of the center clean.

Eat and enjoy!

Optional - Home-Made Whip Cream

We love to make our own whip cream here and its very easy to do. Just buy a carton of heavy cream and mix it with sugar (we prefer three parts cream to one part sugar here but some people may like more sugar.) Take an egg beater and whip it until its fluffy and serve it fresh. It makes for a fun game and a show before dessert is served!